Cardamom
Cardamom
Cardamom (/ˈkɑːrdəməm/), also spelled cardamon, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Pakistan, Bangladesh, Bhutan, Indonesia, and Nepal.
Etymology
The word "cardamom" is derived from the Latin cardamomum, which is the Latinisation of the Greek kardamomon, a compound of kardamon (cress) and amomon, which was a kind of an Indian spice plant.
Usage
Cardamom is used as a spice and a flavoring agent for beverages and baked goods in many cultures worldwide. It is one of the most expensive spices by weight. Cardamom has a strong, unique taste, with an intensely aromatic fragrance.
Health Benefits
Cardamom is rich in various vitamins and micronutrients as well. These include niacin, pyridoxine, riboflavin, thiamine, vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.
Related Terms
- Elettaria: This genus contains the green cardamom, a type of cardamom which is one of the most expensive spices by weight.
- Amomum: This genus contains the black cardamom, a type of cardamom that is another important ingredient in many dishes worldwide.
- Zingiberaceae: This is the botanical family to which cardamom belongs. Other notable members of this family include ginger and turmeric.
External links
- Medical encyclopedia article on Cardamom
- Wikipedia's article - Cardamom
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